Recipe: Grilled Pineapple Ricotta Cream
We were watching the cooking show the other day when Giada De Laurentiis came on. She went through a couple of recipes when suddenly she pulls a quick and easy dessert recipe called Ricotta Cappuccino and it looked great. We had ricotta available however cappuccino cream requires instant espresso, which we do not have. A quick look in the refrigerator and I saw the answer, it was last nights grilled pineapple.
If you have haven’t had grilled fresh pineapple slices you need to give it a try, grill them until they are heated through are slightly browning, then enjoy that warm intense flavor. Chill the grilled pineapple before making grilled pineapple cream.
1 – 15oz container of skim ricotta
3/4 cup of grilled pineapple
1 Tablespoon Honey
1 Vanilla Bean (seeds only)
Add all the ingredients to a food processor and blend until pineapple is chopped and cream is well blended, approximately 1 minute. Refrigerate for approximately 1 hour or up to 1 day. When done your ricotta cream will look like the photo below. (Serves 4)
We had a nice fresh nectarine available, which I sliced and pitted. Wanting to release the flavor of the nectarine I ran it quickly through the microwave for 1 minute just before serving.
In the photo above you can see the plated ricotta cream, which was chilled for an hour, with the warm nectarines and a sprinkling of chopped walnuts. This is a heavenly as a dessert, so good that we ate the remaining servings for breakfast the next day.